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4:1 meat to rice?


That's what the recipe I used called for, and it was definitely way over on the meat side. Next time I do this I'm going to go for something like 2:1, or maybe even 1:1.

L. Cambias

You can put the filling in a plastic bag with a large pastry tip poking out of one corner and squeeze it into the casings.

Also, the stuffing can be made into patties and fried rather like burgers. Many of the restaurants and caterers in N.O. offer deep fried boudin balls - like hush puppies.

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